CN103989189A - Preserved spotted pig pork preparation method and preserved spotted pig pork - Google Patents
Preserved spotted pig pork preparation method and preserved spotted pig pork Download PDFInfo
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- CN103989189A CN103989189A CN201410209945.4A CN201410209945A CN103989189A CN 103989189 A CN103989189 A CN 103989189A CN 201410209945 A CN201410209945 A CN 201410209945A CN 103989189 A CN103989189 A CN 103989189A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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Abstract
The invention discloses a preserved spotted pig pork preparation method and preserved spotted pig pork. According to the preserved spotted pig pork preparation method, deep processing is implemented on Ningxiang spotted pig pork which is taken as a main raw material, and the preparation method comprises the following steps: raw material selection; preprocessing; preserving; roasting; cooling; inspecting, packaging and detecting to be qualified to obtain a finished product. The preserved spotted pig pork comprises such components as Ningxiang spotted pig pork and a preserving accessory, wherein the preserving accessory is a mixture of edible salt, sodium nitrite and pepper. The preparation method disclosed by the invention is simple and easy to implement, and the preserved spotted pig pork prepared by the method is attractive in color and reserves special flavor of Ningxiang spotted pig pork. By soaking the pork in the preserving accessory, color, aroma and taste of the finished preserved spotted pig pork are enriched. The preserved spotted pig pork prepared by the method is small in volume, light in weight, and convenient to transport and carry; in addition, the preserved spotted pig pork, which is low in water content, can be stored for a long time.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of colored pig method for preparing preserved meat and flower pig bacon.
Background technology
Pork intensive processing is the process of each based article that fresh or Frozen Pork are processed into.Flower pig cured meat product be flower pork after pickling again through the made processed goods of the process of overbaking.Its processing and fabricating method is had nothing in common with each other.
Leisure meat products belongs to fast-moving consumer goods, is the ready-to-eat foods of people when leisure, rest, the preservation that is mostly easy to carry, and instant, has become at home and the indispensable leisure cuisines of tourism.Lie fallow meat products as middle and high end leisure food, delicious and nourishing, convenient and swift, be more and more subject to consumers in general's favor.
Various, the complex process of Chinese style meat dish batching, therefore go on the market meat dish or food kind and the negligible amounts of suitability for industrialized production, and there are the spices of China's characteristic, the meat dish of spicy, the fragrant taste such as peppery still less.At present, the Chinese style quick-frozen meat dish product such as quick-frozen fish-flavoured shredded pork, quick-frozen Spicy diced chicken with peanuts, frozen fresh green pepper shredded meat, quick-frozen steamed pork belly with preserved greens, quick-frozen shredded pork and hot pickled mustard greens is in test, development phase.
Conditioning pork product refers to that take pork etc. is primary raw material, through with the allotment of other auxiliary materials and after pre-treatment, the processing of employing quick-freeze craft, the packed meat prod that (product center temperature is below 0-4 ℃ or-18 ℃) stored, transported and sell under refrigeration, frozen state.
Sauce halogen pork product is that pork is aided with to flavoring and spice, take water as the Cooked meat products that heat transfer medium boiling forms, and is the ripe pork product of tradition of Chinese Typical Representative.Sauce halogen pork product product is soft, with rich flavor.According to the feature of deifferent regions.China and local conditions and customs, formed unique local characteristic tradition sauce halogen pork product.Flower pork meat is good, taste is unique, can be processed into various meat products.
In prior art, the preparation method of a kind of bacon of disclosure of the invention that application number is 200510034212.2: (1) is first cut into strip streaky pork; (2) salt, sugar, monosodium glutamate, white wine, five-spice powder, pepper powder, husky ginger are put in the container that streaky pork is housed according to a certain ratio, 5～10 ℃ of room temperatures, pickle 30～42 hours; (3) streaky pork is put in bakery, 50～70 ℃ of temperature, toast 2.5～3.5 hours; (4) take out, garlic, dried orange peel and 13 perfume (or spice) are first shredded, garlic, dried orange peel, 13 perfume (or spice), beans sauce, sesame oil are mixed according to a certain ratio, be coated on streaky pork, with toilet paper parcel, then put in bakery, 35～45 ℃ of temperature, toast 40～54 hours, obtain bacon.Application number be 200810304932.X disclosure of the invention a kind of preparation method of bacon, comprise raw meat base processed, standby spices, vacuum tumbling, pickled fermented, fire-cure and vacuum packaging, in raw meat base, add distiller's yeast fermentation; For the cypress smog fire-cureing, first by pottery, boccaro, adsorb, with wet layer of cloth, filter, then the meat base of pickling is fire-cureed.Application number a kind of method for preparing preserved meat that has been 201010538840.5 disclosure of the invention, its procedure of processing is: first selecting streaky pork, then pickle 3-6 days, then smoke, is finally packing, makes bacon product.The preparation method of the fragrant bacon of a kind of Tujia that application number has been 201310025949.2 disclosure of the invention, by singing, cold put, cut base, insert eye, spice, pickled, go greasy, air-dry, baking, sootiness, toning, except nitre, protect look protect taste totally ten three large operations complete.
Above prior art, has their own characteristics each, but is not all the preparation method for flower pig bacon.
Summary of the invention
Technical problem to be solved by this invention is, a kind of colored pig method for preparing preserved meat and flower pig bacon are provided, and the colored pig bacon volume that adopts the method to make is little, quality is light, just with transport and carry.
Technical scheme of the present invention is: a kind of colored pig method for preparing preserved meat, adopting Ningxiang to spend pork is that primary raw material carries out intensive processing, comprises the steps:
Step 1: raw material is selected: selecting Ningxiang to spend pig streaky pork is raw meat;
Step 2: pretreatment: the raw meat of choosing is removed to impurity, blood stains, rib, diaphragm; Again raw meat is trimmed to cutlet;
Step 3: pickle: be ready to pickling liquid, the cutlet trimming and pickling liquid put into vacuum tumbler and carry out type of respiration knead-salting;
Step 4: baking: the cutlet of pickling is put into baking box and carry out thermograde baking, dry and be golden yellow to pork skin surface, meat surface laking, is tentatively made into colored pig bacon;
Step 5: cooling: baked colored pig bacon is carried out cooling;
Step 6: check, packing: quantitative vacuum packaging; Detect the qualified finished product that is.
In step 2, raw meat is trimmed to the cutlet that 4-5cm is wide, 35-40cm is long.
In step 3, described in pickle 3% salt, 0.015% sodium nitrate and 1% the zanthoxylum powder that batching is raw meat weight by weight and form.
In step 3, described in to pickle batching can be pickling liquid.
In step 3, pickling temperature is 0-4 ℃, and more than vacuum reaches 0.07MPa, tumbler rotates 3min, 5min intermittently, and the knead-salting time is 4-6h.
In step 4, before baking, first carry out following operation: with pomelo peel, wrap raw meat, then outside pomelo peel the clean loess of close paste one deck and the mud becoming, at 60-70 ℃ of temperature, roast 30-60min, remove afterwards mud and pomelo peel.
In step 4, baking dehydration 10h in the baking box of 45-50 ℃; Baking dehydration 6h in the baking box of 55-60 ℃.
In step 5, the colored pig bacon of tentatively making is cooled to below 25 ℃ in chilling room, the temperature of chilling room is controlled at 0-4 ℃.
In step 6, before packing, the meat of drying is tested, meet packing of product requirement; Packing adopts vacuum packaging, check above-mentioned packing whether leak gas, whether seal irregular positive, because temperature is too high, cause distortion while whether having sealing, satisfactoryly carry out external packing, external packing sealing is also as above checked; After having packed, again test, standard compliant finished product vanning warehouse-in.
A colored pig bacon, the component of described colored pig bacon is that Ningxiang spends pig streaky pork and pickles batching; The described batching of pickling is for mixture, by weight, is that Ningxiang's salt of 3% of spending pig streaky pork weight, 0.015% sodium nitrate and 1% zanthoxylum powder mix; It is primary raw material that described colored pig bacon adopts Ningxiang to spend pig streaky pork, adds and pickles batching, through pickling, toasting, forms.
Preparation method of the present invention is simple, its key point is to pickle and toast, take Ningxiang spends pork as primary raw material, Ningxiang spends pork color and luster scarlet, between flesh, fat content is many and be evenly distributed, have fine and tender taste, free from extraneous odour, perfume and oiliness, the feature such as meat flavour is delicious, correspondingly, the colored pig bacon that Ningxiang spends pork to make as primary raw material of take has retained above-mentioned beneficial effect.The colored pig bacon color and luster that adopts the inventive method to make is attractive in appearance, delicious flavour is not perishable, has retained the peculiar taste that Ningxiang spends pork.Pickle batching and immerse in meat, more enriched the color, smell and taste of colored pig cured meat product, and prolonged not loose.The component that simultaneously also can prepare burden by change is produced the colored pig bacon with different characteristic local flavors.Shaddock has medical value, and the colored pig bacon of making by the operation of parcel pomelo peel and mud barbecue also has the effect of the diseases such as treatment bronchitis concurrently.The colored pig bacon volume that adopts the inventive method to make is little, quality is light, just with transport and carry, the storage endurance because water content is low in addition.
Accompanying drawing explanation
Fig. 1 is that the Ningxiang in the embodiment of the present invention spends pig bacon fabrication processing figure.
The specific embodiment
As shown in Figure 1, a kind of colored pig method for preparing preserved meat, adopting Ningxiang to spend pork is that primary raw material carries out intensive processing, comprises the steps:
Step 1: raw meat is selected: selecting Ningxiang to spend pig streaky pork is raw meat;
Step 2: raw meat pretreatment: the raw meat of choosing is removed to impurity, blood stains, rib, diaphragm; Again raw meat is trimmed to the cutlet of certain size;
Step 3: pickle: the raw meat trimming and a certain proportion of pickling liquid are put into vacuum tumbler and carry out type of respiration knead-salting;
Step 4: baking: the raw meat of pickling is put into baking box and dry, dry to epidermis face and be golden yellow, meat surface laking, is tentatively made into colored pig bacon;
Step 5: cooling: baked colored pig bacon is carried out cooling;
Step 6: check, packing: above-mentioned colored pig bacon is tested, add auxiliary material, quantitative vacuum packaging; Detect the qualified finished product that is.
Can produce as required the colored pig bacon with certain characteristic, as: pig bacon is spent in leisure, cured colored pork salts down.
Embodiment mono-:
The making of leisure flower pig bacon
Leisure flower pig cured meat product is the meat processing meat product that dewatering drying forms again after preprocessing.Bacon is after pickling and being dried, and volume is little, quality is light, just with transportation with carry the storage endurance because water content is low in addition.
The fabrication processing of leisure flower pig bacon comprises: raw material selection, pretreatment, pickle, baking, cooling, check, packing, high-temperature sterilization, cooling, external packing, check and finished product.Its technical essential is as follows:
Raw material is selected: bacon multiselect is raw material with the alternate streaky pork of the girth of a garment.
Pretreatment of raw material: the raw meat of choosing is accomplished to 4-5cm wide, the cutlet that 35-40cm is long.
Pickle: the batching of pickling that the raw meat trimming and be raw meat weight by weight 3% salt, 0.015% sodium nitrate, 1% zanthoxylum powder are formed is put into vacuum tumbler and carried out type of respiration knead-salting, pickling temperature is 0-4 ℃, tumbler vacuum is 0.07MPa, rotate 3min, stop 5min, knead-salting 5h.
Baking: baking dehydration 10h in the baking box of 45-50 ℃; Baking dehydration 6h in the baking box of 55-60 ℃.
Cooling: under the environment of 4 ℃, to be cooled to below 25 ℃.
Packing: add powder, carry out vacuum packaging after quantitatively.
High-temperature sterilization: 121 ℃ of sterilizing 25min.
Cooling: to blow a cold wind over cooling and dry up moisture.
External packing: quantitative vacuum overwrap, is finished product after detection.
Embodiment bis-:
The making of cured colored pork salts down
The colored pig bacon that salts down refer to meat after pickling again through the made processed goods of the process of overbaking.
Salt down the technological process of cured colored pork of making comprises: raw material selection, testing and finishing (being pretreatment), prepare burden, pickle, baking, cooling, check, packing, check, finished product warehouse-in.Its technology point is as follows:
Raw material is selected and finishing: selecting through the be up to the standards streaky pork of colored pork of animal and veterinary is raw material, removes impurity, blood stains; Raw material trims, and remove rib, diaphragm.
Pickle: by the raw meat trimming with by weigh preserved materials that 3% salt, 0.015% sodium nitrate, 1% zanthoxylum powder form for meat, put into vacuum tumbler and carry out type of respiration knead-salting, pickling temperature is 0-4 ℃, tumbler vacuum is 0.07MPa, rotate 3min, stop 5min, knead-salting 5h.
Baking: baking dehydration 10h in the baking box of 45-50 ℃; Baking dehydration 6h in the baking box of 55-60 ℃.
Cooling: under the environment of 4 ℃, to be cooled to below 25 ℃.
Check, packing: cooled meat is tested, meet packing of product requirement; Packing adopts vacuum packaging, and then whether check has gas leakage, because temperature is too high, causes the situation of distortion while sealing irregular positive or sealing; Satisfactoryly carry out external packing, external packing sealing is also as above checked.
Finished product warehouse-in: after having packed, test, standard compliant finished product vanning warehouse-in.
Embodiment tri-:
The colored pig bacon that bag pomelo peel was roasted
On above-described embodiment one or two basis, before baking, first carry out following operation: with pomelo peel, wrap raw meat, then outside pomelo peel the clean loess of close paste one deck and the mud becoming, with 60-70 ℃ barbecue 30-60min, remove afterwards mud and pomelo peel.Because shaddock has medical value, the colored pig bacon of making like this, has infiltrated the fragrance of shaddock, also has the effect for the treatment of the diseases such as bronchitis concurrently.
A colored pig bacon, its component is that Ningxiang spends pig streaky pork and pickles batching; Described pickle batching be the mixture of salt, natrium nitrosum, Chinese prickly ash; It is primary raw material that described colored pig bacon adopts Ningxiang to spend pig streaky pork, adds and pickles batching, through pickling, toasting, forms.As required, pickle batching and also can select other mixtures or composition.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within being all included in protection scope of the present invention.
Claims (10)
1. spend a pig method for preparing preserved meat, adopting Ningxiang to spend pork is that primary raw material carries out intensive processing, comprises the steps:
Step 1: raw material is selected: selecting Ningxiang to spend pig streaky pork is raw meat;
Step 2: pretreatment: the raw meat of choosing is removed to impurity, blood stains, rib, diaphragm; Again raw meat is trimmed to cutlet;
Step 3: pickle: be ready to pickle batching, by the cutlet trimming with pickle batching and put into vacuum tumbler and carry out type of respiration knead-salting;
Step 4: baking: the cutlet of pickling is put into baking box and carry out thermograde baking, dry and be golden yellow to pork skin surface, meat surface laking, is tentatively made into colored pig bacon;
Step 5: cooling: baked colored pig bacon is carried out cooling;
Step 6: check, packing: quantitative vacuum packaging; Detect the qualified finished product that is.
2. colored pig method for preparing preserved meat according to claim 1, is characterized in that, in step 2, raw meat is trimmed to the cutlet that 4-5cm is wide, 35-40cm is long.
3. colored pig method for preparing preserved meat according to claim 1, is characterized in that, in step 3, described in pickle 3% salt, 0.015% sodium nitrate and 1% the zanthoxylum powder that batching is raw meat weight by weight and form.
4. colored pig method for preparing preserved meat according to claim 1, is characterized in that, in step 3, described in pickle batching be pickling liquid.
5. colored pig method for preparing preserved meat according to claim 1, is characterized in that, in step 3, pickling temperature is 0-4 ℃, and more than vacuum reaches 0.07MPa, tumbler rotates 3min, 5min intermittently, and the knead-salting time is 4-6h.
6. colored pig method for preparing preserved meat according to claim 1, it is characterized in that, in step 4, before baking, first carry out following operation: with pomelo peel, wrap raw meat, the clean loess of close paste one deck and the mud becoming outside pomelo peel are roasted 30-60min at 60-70 ℃ of temperature again, remove afterwards mud and pomelo peel.
7. colored pig method for preparing preserved meat according to claim 1, is characterized in that, in step 4, and baking dehydration 10h in the baking box of 45-50 ℃; Baking dehydration 6h in the baking box of 55-60 ℃.
8. colored pig method for preparing preserved meat according to claim 1, is characterized in that, in step 5, the colored pig bacon of tentatively making is cooled to below 25 ℃ in chilling room, and the temperature of chilling room is controlled at 0-4 ℃.
9. colored pig method for preparing preserved meat according to claim 1, is characterized in that, in step 6, before packing, the meat of drying is tested, and meets packing of product requirement; Packing adopts vacuum packaging, check above-mentioned packing whether leak gas, whether seal irregular positive, because temperature is too high, cause distortion while whether having sealing, satisfactoryly carry out external packing, external packing sealing is also as above checked; After having packed, again test, standard compliant finished product vanning warehouse-in.
10. spend a pig bacon, it is characterized in that, the component of described colored pig bacon is that Ningxiang spends pig streaky pork and pickles batching; The described batching of pickling is for mixture, by weight, is that Ningxiang's salt of 3% of spending pig streaky pork weight, 0.015% sodium nitrate and 1% zanthoxylum powder mix; It is primary raw material that described colored pig bacon adopts Ningxiang to spend pig streaky pork, adds and pickles batching, through pickling, toasting, forms.
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104172264A (en) * | 2014-08-27 | 2014-12-03 | 安徽刘郎食品有限公司 | Spiced pork preparing method |
| CN104432200A (en) * | 2014-11-20 | 2015-03-25 | 张家界溇澧野生动物开发有限公司 | Preparation method of wild boar preserved meat and product of wild boar preserved meat |
| CN105231177A (en) * | 2014-12-18 | 2016-01-13 | 金字火腿股份有限公司 | Making method of Cantonese cured meat |
| CN106071903A (en) * | 2016-06-12 | 2016-11-09 | 罗朝吉 | A kind of manufacture method of the Luchuan cured pig of pig |
| CN106071904A (en) * | 2016-06-12 | 2016-11-09 | 罗朝吉 | A kind of manufacture method of Luchuan pig Cantonese cured meat |
| CN106261842A (en) * | 2016-08-11 | 2017-01-04 | 吉林农业大学 | A kind of instant half-dried halogen Carnis Sus domestica and preparation method thereof |
| CN107495147A (en) * | 2017-07-31 | 2017-12-22 | 广西柏力食品有限公司 | A kind of manufacture craft of cured meat and fish |
| CN108308260A (en) * | 2018-01-30 | 2018-07-24 | 重庆凯年食品有限公司 | A kind of cured article formulations |
| CN108617996A (en) * | 2018-04-28 | 2018-10-09 | 李德鹏 | A kind of production method of beef bacon |
| CN108991394A (en) * | 2018-07-26 | 2018-12-14 | 紫云自治县水塘镇小文生态养殖场 | A kind of colored pig method for preparing preserved meat |
| CN109007621A (en) * | 2018-08-23 | 2018-12-18 | 黑龙江八农垦大学 | The method of little rice bran semidry method curing salted meat |
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
| CN110338358A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of Yak Beef Stick and preparation method thereof |
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| CN112106936A (en) * | 2019-06-20 | 2020-12-22 | 杨春城 | Method for making flaky and granular preserved meat |
| CN113170862A (en) * | 2021-05-28 | 2021-07-27 | 成都大学 | Rapid making method of pre-conditioned sauced preserved meat |
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| CN104172264A (en) * | 2014-08-27 | 2014-12-03 | 安徽刘郎食品有限公司 | Spiced pork preparing method |
| CN104432200A (en) * | 2014-11-20 | 2015-03-25 | 张家界溇澧野生动物开发有限公司 | Preparation method of wild boar preserved meat and product of wild boar preserved meat |
| CN105231177A (en) * | 2014-12-18 | 2016-01-13 | 金字火腿股份有限公司 | Making method of Cantonese cured meat |
| CN106071903A (en) * | 2016-06-12 | 2016-11-09 | 罗朝吉 | A kind of manufacture method of the Luchuan cured pig of pig |
| CN106071904A (en) * | 2016-06-12 | 2016-11-09 | 罗朝吉 | A kind of manufacture method of Luchuan pig Cantonese cured meat |
| CN106261842A (en) * | 2016-08-11 | 2017-01-04 | 吉林农业大学 | A kind of instant half-dried halogen Carnis Sus domestica and preparation method thereof |
| CN107495147A (en) * | 2017-07-31 | 2017-12-22 | 广西柏力食品有限公司 | A kind of manufacture craft of cured meat and fish |
| CN108308260A (en) * | 2018-01-30 | 2018-07-24 | 重庆凯年食品有限公司 | A kind of cured article formulations |
| CN108617996A (en) * | 2018-04-28 | 2018-10-09 | 李德鹏 | A kind of production method of beef bacon |
| CN108991394A (en) * | 2018-07-26 | 2018-12-14 | 紫云自治县水塘镇小文生态养殖场 | A kind of colored pig method for preparing preserved meat |
| CN109007621A (en) * | 2018-08-23 | 2018-12-18 | 黑龙江八农垦大学 | The method of little rice bran semidry method curing salted meat |
| CN112106936A (en) * | 2019-06-20 | 2020-12-22 | 杨春城 | Method for making flaky and granular preserved meat |
| CN110338360A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of air-dried yak meat and preparation method thereof |
| CN110338358A (en) * | 2019-08-27 | 2019-10-18 | 香格里拉藏龙生物开发股份有限公司 | A kind of Yak Beef Stick and preparation method thereof |
| CN110800938A (en) * | 2019-11-07 | 2020-02-18 | 安徽夏星食品有限公司 | Recombination optimization method of preserved meat ham |
| CN113170862A (en) * | 2021-05-28 | 2021-07-27 | 成都大学 | Rapid making method of pre-conditioned sauced preserved meat |
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Application publication date: 20140820 |